Beer Braised Irish Stew and Colcannon

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Description

This is a recipe I shared with my girlfriends from my recipe club last year! It is a yummy alternative to corned beef for St. Pat’s Day and a wonderful anytime dish!

Ingredients

  • 1 tablespoon vegetable oil
  • 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped carrot
  • 1 (12 fluid ounce) can or bottle dark beer
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 3 slices bacon
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 2 cups thinly sliced cabbage
  • ¼ cup milk, warmed
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons minced fresh parsley

Instructions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot
  3. and brown the meat in 2 batches
  4. stirring to brown the cubes on all sides. Return all the meat to the Dutch oven
  5. sprinkle with flour
  6. and stir lightly to coat the meat with flour. Stir in onion
  7. carrots
  8. dark beer
  9. bay leaves
  10. thyme
  11. 1 teaspoon salt
  12. 1/2 teaspoon pepper
  13. garlic
  14. and Worcestershire sauce. Bring the mixture to a boil
  15. and cover.
  16. Place the Dutch oven into the preheated oven
  17. and cook for 45 minutes; uncover
  18. stir the stew
  19. and cook until the beef is very tender and the liquid is reduced by half
  20. about 45 more minutes.
  21. Place the bacon in a large
  22. deep skillet
  23. and cook over medium-high heat
  24. turning occasionally
  25. until evenly browned
  26. about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
  27. About 30 minutes before the stew is ready
  28. make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil
  29. then reduce heat to medium-low
  30. cover
  31. and simmer until tender
  32. about 20 minutes. Drain and allow to steam dry for a minute or two.
  33. Place the cabbage into a microwave-safe bowl
  34. and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes
  35. until the cabbage is slightly tender but not mushy. Drain excess liquid
  36. and set the cabbage aside
  37. covered.
  38. Place the potatoes into a large bowl
  39. and add milk
  40. butter
  41. 1/2 teaspoon of salt
  42. and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage
  43. crumbled bacon
  44. and parsley until well combined.
  45. To serve
  46. place a scoop of colcannon onto a plate
  47. make a hollow
  48. and fill with braised beef stew.

Prep Time: 1 hr

Cook Time: 2 hrs

Total Time: 3 hrs

Servings: 8

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